Dessert Menu After Dinner Drinks

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DESSERT MENU CHOCOLATE POLENTA SOUFFLÉ 9 A Bistró classic! Baked-to-order in a soufflé dish (20 minutes). Served with vanilla ice cream and chocolate sauce. BANANAS FLAMBÉ 9 French crêpes, vanilla ice cream, spiced rum and coconut. CLASSIC NEW YORK CHEESECAKE 8.75 With a gaham cracker crust, whipped cream and choice of sauces: caramel, chocolate or raspberry. CRÉME BRÛLÉE 8 Rich vanilla custard topped with a burnt sugar crust. FRENCH CRÊPES SUNDAE 8.25 With caramel, chocolate and raspberry sauces. FLOURLESS CHOCOLATE TART 8.50 Rich chocolate filling in a flourless pecan crust with chocolate and white wine sabayon sauce. AFTER DINNER DRINKS NUTS AND BERRIES Frangelico and Chambord on the rocks. SMITH AND KEARNS Dark créme de cacao, cream and soda splash. TOASTED ALMOND Amaretto, Kahlúa and cream. SPANISH RUSSIAN Tres Leches (triple cream liqueur), vodka & Kahlúa. HOT DRINKS ITALIAN COFFEE KEOKE COFFEE Galliano and coffee. Kahlúa, brandy, white créme de cacao, coffee and cream. HOT KISS Jameson, white créme de menthe, MILLIONAIRE’S HOT CHOCOLATE white créme de cacao, coffee Tres Leches, Grand Marnier, and whipped cream. Frangelico, hot chocolate and whipped cream. DESSERT MARTINIS CHOCOLATE JOY CHOCOTINI 360 Chocolate Vodka, Frangelico Stoli Vanilla, Bailey’s and dark créme and Malibu Rum. de cacao. ESPRESSO MARTINI DREAMSICLE MARTINI Stoli Vanilla, Stirrings Espresso Stoli Orange Vodka, Triple Sec and Vodka, Bailey’s Irish Cream. Tres Leches. GRAND MARTINI Absolut, Grand Marnier, Amaretto and cranberry juice. CORDIALS GRAND MARNIER AMARETTO DISARONNO Orange flavored cognac Almond liqueur FRANGELICO TUACA Hazelnut and berries liqueur Brandy, citrus and vanilla liqueur REMY MARTIN VS AND VSOP MARTELL VSOP Champagne cognac Borderies Region Cognac COURVOISIER B&B Cognac blend (Fin Bois and Petite Herbal liqueur and brandy Champagne) PORTS PENFOLDS FONSECA Bin 421 Tawny Port Bin 27 BOGLE PETITE SYRAH.

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Irish Cream Liqueur
The Irishman Founder’s Reserve Unique Pot Still Blend 70% Aged Single Malt and 30% Single Pot Still Whiskeys Triple Distilled Aged in American Oak Bourbon Barrels 100% distilled in Copper Pot Stills 40%ABV Jim Murray Whisky Bible - 93.5 points 94 points Beverage Tasting Institute USA Gold Medals International Spirits Challenge London and World Spirits Competition - San Francisco Nose: A Zesty Spice, black pepper, cinnamon and peaches and Green Apple. Taste: Pot Still Spice, malt, dark chocolate, bourbon oak, and crème caramel Finish: Everlasting finish with oak and butterscotch. Lingers for what seems like an eternity. The Irishman Single Malt 100% Single Malt Triple Distilled Non-peated Matured in two different woods: American Oak Bourbon & Oloroso Sherry Small batch production of 6000 bottles 40%ABV 93 Points Beverage Tasting Institute USA Double Gold Winner at World Spirits Competition San Francisco Gold Medal at ISW Award Germany and International Spirits Challenge London Nose: Ripe and fruity with luscious peach, dried apricot, and tropical fruits. Hints of orange blossom and vanilla fudge. Taste: Vanilla sweetness, granola, toasted almonds and honey, a little oak, digestive biscuits, apricots, and a hint of cocoa. Finish: Long lingering finish with a light maltiness and sweet oak. Not so much a finish, more of an encore. The Irishman Irish Cream Liqueur Irish Cream Liqueur 100% Irish Whiskey (No Grain Spirit) 100% Irish DairyCream All natural ingredients Vanilla and Toffee 17%ABV Gold Medal Winner: World Spirits Competition Independent Tasting Panel: 95 Points; A luxurious delicacy Nose: Aromas of vanilla, cream and toffee. Taste: Natural vanilla flavors with a hint of toffee notes.
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Cream of the Crop Boiled Dinner
If that’s the case, then the most recognizable in MIXOLOGY the category, Baileys Irish Cream, stands as a truly authentic taste of the Emerald Isle. More than 75% of the raw ingre- dients and packaging that goes into making the liqueur is sourced from its home country. The original is a blend of Irish whiskey sourced from a number of distilleries, fresh dairy cream — 220 million liters of fresh milk from 38,000 dairy cows on 1,500 farms located mainly on the east coast of Ireland is required annually — and a proprietary cocoa recipe. That original recipe has remained consis- tent, and led to category-topping numbers. Baileys owner Diageo announced recently that more than two billion bottles of the liqueur have been sold since it was first created. It accounts for more than 50% of all spirits exported from Ireland, and according to ➤ Baileys Saint Baileys, 2,300 glasses of its sweet liqueur are Patrick’s Shake consumed every minute of every day. Since it was introduced in 1974, a number of creative flavors have joined the lineup, includ- ing Salted Caramel, Chocolate Cherry, Pumpkin Spice and Red Velvet, among others. The original, however, remains the standard, and works perfectly in this sweet concoction that would be a satisfying follow-up to a traditional Cream of the Crop boiled dinner. Raise a Glass of Something Sweet This St. Patrick’s Day Baileys St. Patrick’s Shake courtesy baileys.com or those who find themselves drawn to the haunting wail of the uilleann 1¾ ounces Baileys Original Irish Cream pipes, the barely controlled chaos of a hurling match or long evenings of ½ cup milk craic by the fire, there’s a lot to look forward to during this time of year.
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Vermont 802Spirits Current Complete Price List September 2021 1 of 24
Vermont 802Spirits Current Complete Price List September 2021 VT REG NH VT Sale Price Code Brand Size Price Price Price Save Proof Status per OZ Brandy Brandy Domestic 056308 Allen's Coffee Brandy 1.75L 19.99 15.99 17.99 2.00 70 High Volume 0.30 056306 Allen's Coffee Brandy 750ML 9.99 7.99 60 High Volume 0.39 056310 Allen's Cold Brew Coffee Brandy 750ML 14.99 60 New 0.59 052374 Coronet VSQ Brandy 375ML 4.99 80 High Volume 0.39 052584 E & J Superior Res. VSOP 1.75L 25.99 23.99 80 High Volume 0.44 052581 E & J Superior Res. VSOP 375ML 5.99 5.49 80 High Volume 0.47 052582 E & J Superior Res. VSOP 750ML 14.99 12.99 12.99 2.00 80 High Volume 0.51 052598 E & J VS Brandy 1.75L 24.99 21.99 22.99 2.00 80 High Volume 0.39 052596 E & J VS Brandy 750ML 12.99 11.99 80 High Volume 0.51 052563 E & J XO Brandy 750ML 16.99 15.99 80 High Volume 0.67 073864 E&J Spiced Brandy 750ML 9.99 60 New 0.39 053536 Laird's Applejack 750ML 17.99 15.99 80 High Volume 0.71 054916 Leroux Jezynowka Blackberry Brandy 750ML 11.99 8.99 70 Medium Volume 0.47 900488 Mad Apple Brandy 750ML 46.99 84 Medium Volume 1.85 054438 Mr. Boston Apricot Brandy 1.75L 17.99 13.99 70 High Volume 0.30 054436 Mr.
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Unit I: Design of Fermenter and Kinetics
UNIT I: DESIGN OF FERMENTER AND KINETICS CONTENTS 1.0 AIMS AND OBJECTIVES 1.1 INTRODUCTION 1.2 DESIGN OF FERMENTER 1.3 TYPES OF FERMENTERS 1.4 CONTROL AND MONITORING FERMENTATION SYSTEM 1.5 PID CONTROL SYSTEMS 1.6 TYPES OF FERMENTATION 1.7 MICROBIAL KINETICS 1.8 LET US SUM UP 1.9 POINTS FOR DISCUSSION 1.10 LESSON - END ACTIVITIES 1.11 REFERENCES 1.0 AIMS AND OBJECTIVES This unit imparts knowledge on the various modes of operation of fermentation and important criteria in designing a fermenter. 1.1 INTRODUCTION Biotechnology is the culmination of more than 8000 years of human experience using living organisms and the process of fermentation to make products such as bread, cheese, beer and wine. Today biotechnology is applied to manufacturing processes used in health care, food and agriculture, industrial and environmental cleanup, among other applications. A widely accepted definition of Biotechnology is "Application of scientific and engineering principles to processing of materials by biological agents to provide goods and service". Some other definitions replace rather ambiguous word ‘biological agents’ with more specific words such as microorganisms, cells, plant and animal cells and enzymes. When a biotechnological process is implemented on a commercial scale there is every reason to believe that it will the in some bioreactor or fermenter. The entire process can be divided in three stages. Stage I : Upstream processing which involves preparation of liquid medium, separation of particulate and inhibitory chemicals from the medium, sterilization, air purification etc., Stage II: Fermentation which involves the conversion of substrates to desired product with the help of biological agents such as microorganisms; and Stage III: Downstream processing which involves separation of cells from the fermentation broth, purification and concentration of desired product and waste disposal or recycle.
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Alcoholic Strength in Cream Liqueur
APPLICATION NOTE F&F-K-002-2020/A1 Alcoholic Strength in Cream liqueur Reference: COMMISSION REGULATION (EC) N° 2870/2000 Tested with VELP Scientifica UDK 129 Automatic Kjeldahl Distillation Unit (Code F30200120) Copyright © 2020 VELP Scientifica. All rights reserved. No part of this publication may be reproduced or transmitted in any form or for any purpose without the express permission of VELP. VELP Scientifica, Italy Tel: +39 039 628 811 Fax: +39 039 628 8120 www.velp.com ALCOHOLIC STRENGTH IN CREAM LIQUEUR Introduction A cream liqueur is a liqueur that includes dairy cream and a generally flavorful liquor among its ingredients. Probably the most famous cream liqueur is the Irish Cream. Irish Cream is a spirit drink with a minimum alcohol by volume of 15% v/v. Irish Cream Liqueur consists of a mixture of fresh Irish dairy cream, alcohol, together with sugar and/or honey or other sweetening agent (carbohydrates, flavorings and other ingredients) and contains Irish Whiskey. The levels and percentage of each ingredient present may vary, thus contributing to brand individuality. Alcoholic Determination in Cream liqueur Steam distillation is a method to determine the alcoholic strength in cream liqueur: the distillate obtained is an ethanol- water mixture and, using a measurement of density by a pycnometer and expressing the results through the official tables, the alcoholic strength can be calculated. Sample Irish Cream Alcoholic strength by volume (labeled value): 17.0% vol Sample Preparation In order to homogenise the Irish Cream, stir gently the sample (1000 ml in a 2000 ml flask) with a VELP magnetic stirrer: i.e.
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Irish Cream Technical File
TECHNICAL FILE SETTING OUT THE SPECIFICATIONS WITH WHICH IRISH CREAM MUST COMPLY Food Industry Development Division Department of Agriculture, Food and the Marine (As registered by the EU Commission Services on 27th March 2019) Number of Pages: 10 Language: English TABLE OF CONTENTS TECHNICAL FILE SETTING OUT THE SPECIFICATIONS WITH WHICH IRISH CREAM MUST COMPLY............................................................................................................................ 1 1. N AME AND CATEGORY OF SP IR IT DRINK INCLUDING THE GEOGRAPHICAL INDICAT ION: ..... 1 1.1. N AME: ................................................................................................................................................. 1 1.2. CATEGORY OF SPIRIT DR INK: ....................................................................................................... 1 1.2. DESCRIPTION OF IR IS H CREAM: ................................................................................................... 1 1.2. GEOGR AP HIC AL INDIC AT ION T YPE: ............................................................................................ 1 2. DESCRIPTION OF THE S P IR IT DRINK INCLUDING P R INC IP AL P HYSICAL, CHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF TH E PRODUCT ............................................................................ 1 2.1. P RODUC T S PECIFICATION : ............................................................................................................. 1 2.2. APPEARANCE : ...................................................................................................................................
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Bourbon Cognac
TOP 100 SPIRITS I 2020 peel. It’s a good contemplative sipper, with a cube of Huber’s Single Barrel Bottled-in-Bond (USA; BOURBON ice. Limited edition, 2,100 bottles produced. Starlight Distillery, Borden, IN). The notably 91 abv: 65.5% Price: $250 dark hue of this Bourbon matches the deep tof- Old Fitzgerald Bottled-in-Bond Spring fee aroma. Distinct coffee notes persist from start 2019 Edition (USA; Heaven Hill Distillery, 96 Wilderness Trail Small Batch Bourbon (USA; to notably long finish, with the middle filled in by Bardstown, KY). The third release in the series is PM Spirits, Brooklyn, NY). This high-rye bold toffee, fudge, a red fruit hint and peppery spice. a 100-proof Bourbon. Toasty aromas suggest crois- 94 Bourbon opens with a mild caramel aroma and a Sherry barrel finished. sant and dulce de leche. The palate opens spicy, with hint of booziness on the nose. The palate echoes abv: 50% Price: $60 cayenne and cinnamon heat. Adding water unlocks those notes, adding water tames the heat while the confectionary promise of the aromas, unfurl- maintaining the caramel, roasted nuts and hint of Oppidan Smoke & Sea (USA; Oppidan Spir- ing rounded vanilla and coconut, finishing with the butterscotch. All that winds into a drying baking- its, Wheeling, IL). A ringer for Scotch, this right amount of assertive spice. Bottled in an ornate 91 spice finish laced with citrusy zing. Bourbon is finished in peated Islay Scotch barrels decanter, this is composed of liquid from barrels abv: 50% Price: $56 to intriguing, earthy effect.
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Whiskey Cocktails Rum Cocktails
Whiskey Cocktails Rum Cocktails Barrel Aged Manhattan 15 Pineapple Revenge 13 woody creek straight bourbon, cinzano rosso, montanya oro rum, caramelized pineapple, lime, strongwater cherry bitters splash of soda water Summit Boulevardier 15 Canchánchara 12 breckenridge bourbon, leopold bros tart cherry liqueur, bear creek silver rum, lime, honey, aperol, cinzano rosso splash of soda water You’re my boy, Blue 16 Mai Epic Parrot 12 10th mountain bourbon, blueberry, lemon, sage diplomatico reserva exclusive, tower 56 almondretto, lime, strongwater orange bitters, luxardo drip Up in Smoke 291 Old Fashioned 15 291 rye, maple, black walnut bitters Bohemian Raspberry 12 mile high spirits peg leg rum, lime, Captain Sloth* 14 raspberry preserves, absinthe spritz Woody creek rye, strawberry shrub, lime, mint, egg white Tequila/Agave Colorado Gold Rush 14 The Casa 8 leopold bros 4 year Bourbon, honey, ginger, cuidado tequila, fresh juices lemon, strongwater golden bitters, gold flakes sub jalapeno infused suerte tequilla +1 Ask for current flavor options +1 Vodka Cocktails Smokey Rosemary Paloma 13 Shenanigans in Tokyo 14 state-38 blanco, rosemary, grapefruit, spirit hound vodka, choya yuzu liqueur, lemon, lime, splash of soda yuzu bitters, umami bitters Tipsy Devil 13 The Vaccine 14 jalapeno infused suerte, lime, grapefruit, leopold bros silver tree vodka, coconut milk, honey, firewater tincture, tajin rim lime, cucumber Timberline Marg 12 Cactus Martini 15 state-38 reposado, grove street alchemy marble vodka, prickly pear puree, lemon juice orange
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Making Liqueur
THE BEVERAGE PEOPLE 840 PINER RD., #14 SANTA ROSA, CA 95403 (707) 544-2520 A Martini by Any Other Name by Byron Burch and Bob Peak Donʼt look now, but liqueurs (and the drinks made with them) have been discovered by a new generation of young adults. If you think liqueurs and cordials are primarily served by old ladies from crystal decanters perched atop lace-lined silver trays, think again! Not only that, as you might expect, this generation is using them in creative ways. This shift should probably have been expected. It fits right in with changes weʼve seen in other areas. The past forty years, for instance, have seen a change in many peopleʼs taste in beer. We all know that. The “Good Beer Revolution” has been well publicized. There has also a shift in wine tastes. A few years ago, it seemed like everybody wanted only to make super-tannic monster wines that would be undrinkable for decades. These days, thereʼs lots more interest in finesse and elegance. It should hardly be surprising then, that liqueurs and cordials are making a comeback amid a flurry of experimentation. It may surprise some folks, but it really is the younger people who are leading the way. Maybe you thought liqueurs were only for sewing circles, but it just isnʼt so. If it ever really was like that, that time is past. The new generation, having grown up with drinks based on wine coolers, and such things, is happy to try things in creative combinations. If there are any “liqueur purists” out there, the new developments may have them shuddering.
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COCKTAIL MENU OUR HISTORY at the Turn of the Twentieth Century, America Was Booming and the Future Was Bright
Drink in the Spirit of Butte. COCKTAIL MENU OUR HISTORY At the turn of the twentieth century, America was booming and the future was bright. The Industrial Revolution was pushing technology forward, powered by steam and ingenuity. Railroads crossed the continent, connecting people and resources as never before. A network of wires began to weave its way throughout the country, with electiric signals and power humming through thousands of miles of copper. In 2010, John and Courtney McKee founded Headframe Spirits in celebration of Butte’s spirit. Standing on the conﬂuence of four lodes of ore, in one of the city’s historic buildings, our company operates with the deepest respect for the history of Butte and the legacy of the mines and the people who worked there. Just as the miners would share an evening together after a hard day’s work, today we share holidays, celebrations and everyday moments with those closest to us. John McKee Courtney McKee Martini Menu We take our martinis very seriously at Headframe. Please feel free to pick from the High Ore Vodka, Destroying Angel Whiskey or the Anselmo Gin as the base for your martini. If you’re not sure which you’d prefer, ask your bartender for a suggestion. Classic As dirty, or not, as you like Lavender Mixed with lavender simple syrup & a squeeze of orange May Maloy A dirty martini with Kalamata olives Salt & Pepper Made with ruby red grapefruit juice Hibiscus Martini Dressed up with a little syrup & a hibiscus ﬂower Gibson Served with a pearl onion GFC Muddled basil, ginger peppercorn simple syrup & citrus Venus Alley Freshly muddled cardamom and peppercorn with honey (agave syrup available on request) Lavender Lemondrop Tastes like liquid summer Lemondrop Hold the Lavender SUMMER RAIN Cucumber, basil & lemon NEVERSWEAT BOURBON WHISKEY The Neversweat got her name because it was nice and cool inside.
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Cocktails, Drinks, & Desserts
COCKTAILS, DRINKS, & DESSERTS Original Mojito DRAFT BEER BEER Stella Artois—Belgium Lager & WINE Hoegaarden—Belgium White Ale Woodchuck Hard Pear Cider BOTTLED BEER Guinness Extra Stout—Irish Dark Brown Ale Leffe—Belgium Blond Ale Moretti—Italian Lager Beck’s—German Lager Newcastle—British Brown Ale IMPORTED WINE Cabernet Sauvignon—Hob Nob (France—Red) Chianti—DaVinci (Italy—Red) Merlot—Barone (Italy—Red) Chardonnay—McWilliams (Australia—White) Pinot Grigio—DaVinci (Italy—White) Moscato—Mezzacorona (Italy—White) NON-ALCOHOLIC ICED TEAS At JavaPrimo we don't settle for anything less than the best. In addition to our amaz- BEVERAGES ing sweet and un-sweet iced teas, we also offer iced teas in a variety of tantalizing flavors. FRUIT SMOOTHIES Our fruit smoothies begin with real fruit puree combined with green tea to produce a truly amazing smoothing guaranteed to delight your taste buds. Ask about our nutri- tional supplements we can add to your smoothie for that additional boost to your en- ergy or your immune system. FRESHLY ROASTED GOURMET COFFEE At JavaPrimo our roaster custom roasts our coffee to our unique specifications. Our coffee is roasted in small batches so it is always at the peak of freshness. Each vari- ety of coffee is roasted differently to bring forth its uniqueness allowing it to burst with amazing flavor. Ask a JavaPrimo team member about our bagged coffee which will allow you to enjoy our premium coffee in your own home or office. LATTES Gourmet lattes begin with freshly pulled espresso and steamed milk. They can either be served plain or with your choice of flavoring.
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Aperitifs, Cordials, and Liqueurs
Chapter 6 Aperitifs, Cordials, and Liqueurs In This Chapter ▶ Serving up some tasty before-dinner drinks ▶ Examining the vast world of cordials and liqueurs his chapter is a catchall for a handful of different liquor Tcategories. Aperitifs were developed specifically as pre-meal beverages. Cordials and liqueurs have a variety of purposes. Some are great mixers, others are good after-dinner drinks, and a few make good aperitifs as well. Go figure. Whetting Your Appetite with Aperitifs Aperitif comes from the Latin word aperire, meaning “to open.” An aperitif is usually any type of drink you’d have before a meal. Most aperitifs are usually low in alcohol and mild-tasting. You can drink many of the cordials and liqueurs listed later in this chapter as aperitifs as well. I don’t have much more to say about aperitifs other than to list the individual products that are available, such as the following: ✓ Amer Picon (French): A blend of African oranges, gen- tian root, quinine bark, and some alcohol. Usually served with club soda or seltzer water with lemon. ✓ Campari (Italian): A unique combination of fruits, spices, herbs, and roots. 54 Part II: Distilling the High Points of Various Spirits ✓ Cynar (Italian): A bittersweet aperitif that’s made from artichokes. Best when served over ice with a twist of lemon or orange. ✓ Dubonnet (American): Produced in California and avail- able in blond and red. Serve chilled. ✓ Fernet-Branca (Italian): A bitter, aromatic blend of approximately 40 herbs and spices (including myrrh, rhubarb, camomile, cardamom, and saffron) in a base of grape alcohol.
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